Tofu Sour Cream

tofu-sour-cream.jpg
Tofu Sour Cream

This version of non-dairy “sour cream” is a wonderful substitute for the real thing but without the calories and fat. This works wonderfully as a base for spreads, dips, or simply scooped onto baked potatoes. What you can use it for and add to it is only limited by your imagination.

Watch the recipe being made online

Ingredients:
1 pkg. firm tofu
1/3 c. extra virgin olive
¼ c. fresh lemon juice
1½ T. apple cider vinegar
2 t. kosher sea salt

Place tofu, oil, juice, vinegar, and salt in a food processor fitted with a metal blade and process until it’s smooth and creamy.

Store it in an airtight container for up to a week. This is also great for desserts as a substitute for crème fraiche.

10 comments
Gina Bisaillon
Gina Bisaillon

Without the calories, really? My batch (with a 1-lb block of tofu) adds up to 1975! 

Maria
Maria

Hi Toni! I just made your Tofu Sour Cream, and it seems really salty. Did you really mean to say 2 tsp salt? Just wondering.

Cveti
Cveti

Thank you for that great recipe!

Chef
Chef

Hi Barbara, You can use tofu sour cream as a substitute for dairy. My recipe lacks the stabilizers found in commercial sour cream, so the consistency is a bit different, but it shouldn't be a problem. Let me know how the cake turns out. I always love to hear about others success in baking! Take care, Toni

Barbara Schwartz
Barbara Schwartz

Can you use this sour cream substitute in baked desserts? I am making a baked apple cake which calls for sour cream and butter. With a meat dinner, I want to substitute parve margarine and tofu sour cream. Will this work???? Thanks!

Eddy
Eddy

Hi Toni...I have just discovered you and I'm so pleased...it is 2:30am and should be sound asleep...what a treasure...thank you.

Chef
Chef

Hi Rae, For this I use regular firm tofu. It holds up better. Silken tend to get a little runny and works really well for dressing, but I like the body of the firm for this recipe especially with the addition of the oil, lemon juice and vinegar. Let me know what you think! Toni

Rae
Rae

Toni, are you using regular or Silken tofu?

Trackbacks

  1. [...] seen so much lately with salsa, TJ’s Guac-Salsa, reduced-fat cheddar, and some more tofu sour cream. I scooped up all the goodness with baked blue corn chips and celery. High in sodium, but [...]

  2. [...] some black beans and added layers of cheddar cheese, salsa, mashed avocado, and finally homemade tofu sour cream. I served all that goodness with some baked blue corn chips and a plate of greens. Definitely [...]

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